Cupcake recipe for 4 - 8 people, takes only 15 mins; recipe has butter, caster sugar, egg, vanilla extract, self-raising flour, baking powder, milk, jam, sprinkles, icing sugar, butter and vanilla paste.
Butterfly cakes
Course: Cupcake
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 2 eggs
- Milk: 1 tbsp milk, plus 2 tbsp if needed, to loosen the buttercream
- Butter: 110g butter, softened
- Caster Sugar: 110g caster sugar
- Self Raising Flour: 110g self-raising flour
- Baking Powder: 1/2 tsp baking powder
- Vanilla Extract: 1 tsp vanilla extract
- Icing Sugar: 300g icing sugar
- Jam: strawberry jam (optional)
- Sprinkles: sprinkles (optional)
- Vanilla Paste: 2 tsp vanilla paste
Directions
- Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a largemixing bowland beat with either a handwhiskor electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
- While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
- Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.
